Easy Pollo Guisado Dominicano Recipe (Chicken stew)
A soulful Latin American chicken stew made with tomatoes, sofrito, spices, and vegetables. Perfect with rice or tostones for a hearty comfort meal.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 2 tsp adobo seasoning
- 2 tbsp olive oil
- 1/2 cup sofrito
- 1 small onion chopped
- 3 cloves garlic minced
- 8 oz tomato sauce
- 1 packet sazón with annatto
- 2 bay leaves
- 1/4 cup green olives pimiento-stuffed
- 1 large potato diced
- 2 carrots sliced
- 3 cups chicken broth
Instructions
- Season chicken with adobo. In a large pot, heat olive oil and brown the chicken. Remove and set aside.
- In the same pot, sauté sofrito, garlic, and onion until fragrant. Stir in tomato sauce and sazón.
- Add potatoes, carrots, olives, bay leaves, and chicken broth. Bring to a boil.
- Return the chicken to the pot. Reduce heat and simmer for 40–50 minutes until chicken is tender.
- Serve hot with white rice, avocado slices, or tostones.
Notes
You can add a splash of white wine or vinegar to brighten the stew. Pollo Guisado also freezes well for up to 3 months.